Vanilla Funfetti Pancakes

I got this recipe from the blog Chez Catey Lou. The original recipe had a sort of garnish (hallway between a sauce and a frosting) made with Greek yogurt and honey, but I omitted it (my kids don’t like yogurt, and they can’t taste it in the pancakes, but there’s no way they would go for a topping!). Note that you can change the color of the sprinkles for the season (like pink and red for Valentine’s Day, red and green for Christmas, etc.). I didn’t have the sprinkles called for, but I made it work. This yields about 6 pancakes.

1 cup all-purpose flour
2 Tbsp. sugar
½ tsp. salt
½ tsp. baking powder
¼ tsp. baking soda
½ cup lactose-free Greek yogurt
½ cup lactose-free milk
1 large egg
1 Tbsp. vegetable oil
1 tsp. vanilla
½ cup sprinkles (the oblong/jimmy kind, not the tiny dot/non-pareil kind)

Preheat a griddle pan or large frying pan over medium low heat.

In a medium bowl, whisk together the flour, sugar, salt, baking powder, and baking soda.

In a separate medium bowl, whisk together the yogurt, milk, egg, oil, and vanilla until well combined.

Add the wet ingredients to the dry ingredients and mix until just combined. Do not over mix. Let the batter sit for 10 minutes.

Divide the batter into two bowls and gently mix half the sprinkles into the first bowl. (This is so that the sprinkles don’t bleed too much into the batter, and honestly, I didn’t bother with this step – I just mixed all the sprinkles in all the batter.)

Lightly and carefully grease your pan.

Spoon the batter into four places on the griddle pan. Cook for 2 - 3 minutes, until golden brown.

Flip and cook for 1 - 2 minutes on the other side. Remove pancakes to a wire rack.

Stir the rest of the sprinkles into the remaining batter, and repeat cooking process.